Pizza/Calzones

I didn’t consume pizza for the longest time because of the Pizza Overload of 2010 (winter quarter). Those were some terrible times. :[ I’d go for days without seeing a single being in 6F, other than my own reflection as I blearily brushed my teeth in the bathroom each morning and night. But despite the terrible-ness, I loved all my classes that quarter. They were full of all kinds of awesome, and the times that I did get to spend with 6F were even more so. <3

This is another 6F creation (but done at Suzanna’s house because we’ve moved out of 6F for a while now). <3

Pizza (Calzone Variation)

Ingredients:
(No-Knead Pizza Dough)
-2 oz whole wheat flour
-16 oz all-purpose flour
(about 4 cups total)
-1/4 tsp dry active yeast
-1 1/4 tsp salt
-1/4 tsp sugar
-2 tbsps olive oil
-1 1/2 cups warm water (if possible, use bottled water, as chlorinated water can retard the yeast growth)
-cornmeal (as needed)
Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.

(Toppings)
Uh. Whatever the hell you want.
For instance, we used: mushrooms, pineapples, fresh basil leaves, chicken, spinach, sliced tomatoes, artichoke hearts, mozzarella, parmesan…

Instructions:
1) Combine the ingredients. Use spatula to stir it all together. Keep stirring for 3-4 minutes until sticky, firm-ish ball of dough.
2) Cover with plastic. Let it sit in the oven for 18-20 hours.
3) Flour work surface well and scrape dough there. Add flour to the top. Flour your hands. Amount will make ~4 8-9 in. pizzas. Rotate, stretch and tuck.
4) Refrigerate overnight for a more tender crust (keeps for 2-3 days in refrigerator). Flour a roller and roll it out. Put dough down and sprinkle cornmeal.
5) Put in bottom rack of oven for 5-6 minutes. Transfer to middle rack for another 5-6 minutes. Let cool.

There is also the option of making it into a calzone. Basically, you just fold it over and tuck it so its insides won’t come out. (Wow, that sounds so appetizing. Ignore that.)